Whole grilled fish

Minimal fuss, maximum taste

I used dorado for this but many other fish would work well like this. Ask your fishmonger to scale and gut the fish.

Pat the fish dry with kitchen towel. Carefully score the fish on each side a few times. Place some thinly sliced garlic inside the score marks.
Fill the cavity with slices of lemon and lime, fresh parsley and garlic and salt and pepper.

Lightly oil the fish on either side and season with salt and pepper.

Place directly on the barbecue and grill on both sides, turning a few times and moving to a colder part of grill towards the end of cooking. Approx 20 mins. Be careful when turning, the fish may stick slightly so use a metal spatula to get underneath and carefully turn.

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started abcMallorca.com in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website helencummins.com is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.

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